Description:A plant based culture used for the production of dairy free yogurt.
Composition: Streptococcus thermophilus, Lactobacillus bulgaricus
Probiotics: Bifidobacterium lactis
Application: It is suitable for the fermentation of soy, coconut, and almond milk and produces set-style or stirred-style dairy free yogurt.
Shelf-life: 24 months at -0.4°F (-18°C)